Scrambled Eggs with Salmon

Soft, custardy eggs folded with salmon, fresh herbs, and a squeeze of lemon. Weekday-fast, brunch-worthy, and Mediterranean-lean.

Custardy eggs + salmon + herbs + lemon = simple and perfect.

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Yield: 1–2 servings  |  Active: 8–10 min  |  Total: ~10 min

Ingredients (updated formatting)

• 4 large eggs
• 2–3 oz salmon — smoked (thin slices) or cooked flaked salmon
• 1 tsp extra-virgin olive oil (or 1 tsp butter)
• 1–2 Tbsp plain yogurt or labneh (optional, extra creaminess)
• 2 Tbsp fresh herbs — dill, chives, or parsley, finely chopped
• 1 tsp lemon zest + lemon wedges for serving
• Pinch of salt + freshly ground black pepper
• Optional add-ins: 1 cup baby spinach (wilt in pan), 1 Tbsp capers (rinsed), 1 Tbsp minced scallion
• To serve (optional): whole-grain toast, sliced tomatoes, arugula

Method — Low & Slow (Custardy)

1. Beat eggs with a pinch of salt and pepper; whisk in yogurt if using.
2. Warm the pan: Add olive oil to a small nonstick skillet over low heat. If using spinach, wilt 30–45 seconds.
3. Scramble gently: Pour in eggs; with a silicone spatula, push slowly from edges toward center to form soft curds. Keep heat low; no sizzling.
4. Fold in salmon & herbs: When eggs are mostly set but glossy, fold in salmon, herbs, and lemon zest. Cook 15–30 seconds more — carryover heat finishes them.
5. Serve: Taste, adjust seasoning (go easy on salt if smoked salmon). Finish with lemon; add toast/salad if you like.

Quick Method (Weekday)

1. Beat eggs with salt/pepper. Heat oil over medium-low; add eggs.
2. Stir gently to soft curds; pull off heat a touch early.
3. Fold in salmon, herbs, and zest off heat; plate immediately.

Notes & Swaps

• Smoked salmon is salty: season eggs lightly and use lemon for brightness.
• Mediterranean tilt: olive oil, herbs, greens, whole-grain toast, tomatoes.
• Dairy-free: skip yogurt; use olive oil only.
• Extra protein: add one more egg or serve with a side of Greek yogurt.

Nutrition (estimates)

Per serving, assuming recipe makes 1 serving: 4 eggs, 2 oz smoked salmon, 1 tsp olive oil, no toast. Brands vary.

Rules of thumb: each extra egg ≈ +70 kcal & +6–7 g protein; +1 oz smoked salmon ≈ +33 kcal & +5 g protein; swapping 1 tsp butter for 1 tsp olive oil ≈ +10–15 kcal.